Lunch Menu

Our menus change with the seasons. Chef Felicia McMillan sources seasonal ingredients from our local farm friends and farmers markets to create exceptional renderings of classic Southern dishes.

Happenings: Thanksgiving Menu | Holidays At Our Places | New Year’s Eve Events | New Year’s Day To-GoEvents Calendar 

Starters

Seasonal Dips and Spreads 12
three selections in nifty jars with crackers
and crostini (please ask your server)

Buttermilk-Fried Green Tomatoes 8
with blue cheese sauce, bacon and Voodoo Sauce™

Deep Grits 11
crispy, creamy Old Mill of Guilford grit cakes with country
ham cream sauce and Texas Pete® fried onions

Artichoke Dip 9
with crisp crackers

Voodoo Pig Bread 11
local pulled pork with Voodoo Sauce,™
Goat Lady chèvre, red onion and fresh cilantro
toasted on thick slices of ciabatta

Chicken Tomato Basil Soup cup 5 bowl 6

Sandwiches & Salads

Burger* 11
on a toasted challah bun, served with cheddar,
blue or pimento cheese and hand-cut fries

Southern Crescent Chicken Sandwich 12
grilled all-natural chicken breast with bacon,
pimento cheese and Texas Pete® fried onions,
served with hand-cut fries

Local Pulled Pork Sandwich 10
pulled pork on a challah bun with slaw and Voodoo Sauce,™ served with hand-cut fries

Grilled Salmon Salad* 14
with tomatoes, carrots, red onions, capers and hard-boiled egg over mixed greens with choice of dressing

Roasted Chicken Salad 12
with baby spinach, Goat Lady chèvre, sliced pear and spiced
pecans tossed with Jeanne Edward’s poppyseed vinaigrette

Weaver Tuna Salad 11
made with lemon-mustard vinaigrette over mixed greens

Housemade Salad Dressings

Poppyseed Vinaigrette, Blue Cheese, Buttermilk Herb, Creamy Balsamic, Lemon-Mustard Vinaigrette, Honey Mustard

Sides

$3.50 each

Honey Roasted Beets, Brussels Sprout Choucroute, Creamy Grits, Collard Greens, Mashed Potatoes, Fried Grit Cake, Hand-Cut Fries, Daily Vegetable, Green Beans, Beans & Kale Greens, Mixed Green Salad, Pintos & Chowchow, Pot Liquor & Corn Bread, Whipped Sweet Potatoes

Winter Hearth

November 14 – January 8

Flash Fried Oysters* 12
with winter slaw and beet ketchup

Collard Greens & Bacon Dip 9
with crisp crackers

North Alabama Chicken Bread 11
pulled chicken with white barbecue sauce, shiitake
mushrooms, pepper jack cheese and candied onions

Lucky’s Chili cup 5 bowl 7
topped with yellow hoop cheddar

Black Bean Soup cup 4 bowl 5
drizzled with sour cream

Wintry Salad 12
butternut squash, beets, walnuts and Goat Lady chèvre
over mixed greens with apple cider vinaigrette
add roasted chicken $3

Carolina Burger* 12
with chili and slaw; one side

Oyster Pan Stew* 16
Rappahannock River oysters and housemade bacon
smothered with country ham cream sauce over
whipped sweet potatoes

Chicken Pot Pie 12
roasted chicken and vegetables in a silky velouté with a pastry top

Local Lamb Sausage Patties 14
Border Springs lamb with cranberry chutney; 2 sides

Butternut Squash & Cheese Tortellini 12
tossed with spinach in a light cream sauce

Plates

Local Pulled Pork on Johnny Cakes 13
with Voodoo Sauce™; two sides

Shrimp & Grits 14
wild-caught American shrimp, andouille sausage, onions
and tasso ham gravy over Old Mill of Guilford grits

Black Bean Cakes 11
with sour cream & corn relish; two sides

Chef’s Selection of Fresh Fish* market price
(please ask your server)

Cornmeal Crusted Carolina Catfish 14
farm raised in Ayden, NC with Creole mayonnaise; two sides

Grilled Salmon* 14
(also available with Texas Pete® glaze); two sides

Jambalaya 13
with Cajun spiced rice, wild-caught American shrimp,
chicken and andouille sausage

Suffolk Chicken 13
grilled chicken breast over fried grit cake with
country ham cream sauce; one side

Herb Grilled Chicken Breast 13
with Goat Lady chèvre and crispy greens; two sides

Luncheon Ribeye* 17
Black Angus beef with Texas Pete® fried onions; one side

Vegetable Plate
your choice of sides

Please let us know about your allergies. Some recipes may contain nuts or other allergens.
*Items are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.